Recipe by
American Diabetes Association and American Heart Association
Source
Diabetes & Heart Healthy Recipes
Photo by
Mittera
How to Make Roasted Veggie Pizza on Phyllo Crust
A colorful variety of fresh vegetables nests on flaky, low carb phyllo crust, then is topped with just the right amount
of cheese. Roasting brings out the sweetness of the
veggies, packing the pizza with so much flavor that
no sauce is needed.
25 minprep time
30 mincook time
6servings
1 slice (1/6 pizza)
Print Recipe >
Step-By-Step Instructions:
Preheat the oven to 425°F. Lightly spray a
large baking pan with cooking spray.
Arrange the spinach, cherry tomatoes, asparagus,
mushrooms, bell pepper, and onion in a single layer
in the pan. Lightly spray the vegetables with
cooking spray. Sprinkle with the pepper. Roast for
10–15 minutes, or until the onion is tender-crisp.
Transfer the vegetables to a plate.
Wipe the baking pan with paper towels. Lightly
spray the pan with cooking spray. Reduce the oven
temperature to 400°F.
Keeping the unused phyllo covered with a damp
cloth or damp paper towels to prevent drying, place
1 sheet in the pan. Lightly spray with cooking spray.
Repeat with the remaining phyllo, layering each sheet
on top of the previous one.
Spread the roasted vegetables over the layered
phyllo. Sprinkle with the cheese, basil, and red pepper.
Bake for 10–15 minutes, or until the mozzarella and
Parmesan have melted and the crust is golden brown
around the edges. Let cool for 5-10 minutes, then cut into 6 equal slices.
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